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Trim the excess fat from the brisket leaving a 1/4 inch layer on the fat side. Combine the brisket and beer in large zipper bag or slow cooker liner bag. Seal the bag and refrigerate the brisket overnight.

Heat the oven to 325F. Remove the brisket from the beer marinade, retaining the liquid in a separate container. Brush the brisket with the olive oil and sprinkle with the brisket rub on all sides. Wrap the seasoned brisket in a large sheet of heavy duty foil and add the marinade to the brisket.

Bake the brisket on the center oven rack for 3 hours Carefully pull back the foil, add the sliced onions and spoon the juices over the onions. Continue to roast the brisket for 1 1/2 to 2 hours Remove the brisket from the oven and cool for 10 minutes.

Pour the brisket pan liquid in a bowl and skim off the fat and discard. Heat the pan drippings with the onions on medium heat for 3 minutes to form a sauce. Slice the brisket and serve with the sauce.